Chunky Roasted Vegetable Chili

This chili is rich in antioxidants that protect your cells against heart disease, cancer and other diseases


  •  1.5 lb butternut squash peeled and cut into 3/4" chunks
  •  4 large carrots, peeled and sliced
  •  4 large bell peppers (red and yellow) chopped (big chunks)
  •  2 zucchini, cut into 3/4" in chunks
  •  2 tbsp olive oil
  •  1/5 tsp ground cumin
  •  1 tsp salt
  •  1 large onion, chopped
  •  1 tbsp chili powder
  •  1 can diced tomatoes (in juice)
  •  2 cans low sodium black beans, rinsed and drained
  •  1 cup salsa or 2 cups vegetable broth
  •  1 cup water


  1.  Preheat oven to 450 F. Divide the squash, carrots, peppers, zucchini, and 1 tbsp oil (1 tbsp to each pan) among 2 jelly roll pans. Stir to combine. Roast 20 minutes or until tender. Set aside.
  2.  In a dutch oven, heat the remaining 1 tbsp olive oil over low heat. Add the onion and Sauté until softened. Add the garlic and chili powder. Sauté for 2 minutes. Add the remaining 3/4 tsp of salt, tomatoes, beans, salsa and water to the onions. Bring to a boil. Reduce the head and simmer covered for 30 minutes
  3.  Stir in the roasted vegetables. Bring to a simmer, Cover and simmer for 15 min to blend flavors.

Nutrition Facts

Serving Size = 1 cup

Amount Per Serving
Calories 224
15 gm protein
23 gm CHO
10.5 gm fat
1 gm saturated fat
0 mg cholesterol
7 gm fiber
470 mg sodium